Creamed Spinach with Bacon

Spinach doesn’t need cream or bacon to make it a good side dish. It’s fine on its own, simply steamed or sauteed with a little lemon. That’s how I typically make it.

But…

If you do happen to mix cream and bacon in with spinach – and maybe some aromatic onions and garlic too for extra savory flavor – well, you’re going to wind up with a pretty excellent side dish. This Creamed Spinach, inspired by a recipe I found on the side of a package of frozen spinach, isn’t the extra thick kind I’ve had at steakhouses in the past. Here the sauce is thinner – just the cream or milk alone absorbing into the spinach rather than a flour-thickened bechamel. It’s a little bit lighter without sacrificing flavor. That works for me!

DIRECTIONS:

Thaw the spinach according to the package directions. Drain as much of the water as you can, in batches, through a fine mesh strainer by pressing the spinach with the back of a large spoon. Set aside.

Melt the butter a large skillet over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until they are soft and fragrant, about 2 minutes. Add the drained spinach and cook for another 2 minutes. Stir in the milk or cream and nutmeg and cook, stirring, until the spinach has absorbed most of the liquid, 7 to 10 minutes.

Transfer the spinach to a serving dish and garnish with the crumbled bacon.

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It's the recipe collection I didn't realize I had - the recipes printed right on the food packages in my kitchen. It's time for me to finally give them a try, and hopefully I'll find some hidden gems along the way.Learn more about me and this blog.